Rice with sweet potato and stir-fried vegetables

Based on 4 ratings

luise

Community Member

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Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
100 g rice
150 ml water
sweet potatoes
zucchini
button mushrooms
broccoli
avocado
cherry tomatoes
cucumber
sunflower oil for frying
sunflower seeds for serving
balsamic glaze for serving
Metric
Imperial

Utensils

  • pot
  • peeler
  • cutting board
  • knife
  • frying pan
  • cooking spoon

Nutrition per serving

Cal
684
Protein
19 g
Fat
16 g
Carb
121 g
  • Step 1/4

    • 100 g rice
    • 150 ml water
    • pot

    Add rice and water in a pot and bring to a boil. Reduce the temperature, cover and cook and let cook for approx. 10 – 15 min. or until tender.

  • Step 2/4

    • sweet potatoes
    • zucchini
    • button mushrooms
    • broccoli
    • peeler
    • cutting board
    • knife

    In the meantime, peel sweet potatoes if desired, then cut into stripes. Cut zucchini into strips and slice button mushrooms. Cut broccoli into florets.

  • Step 3/4

    • sunflower oil for frying
    • frying pan
    • cooking spoon

    Heat some sunflower oil in a frying pan over medium heat and add zucchini, sweet potatoes, button mushrooms and broccoli. Fry for approx. 10 min. or until soft, and keep stirring from time to time.

  • Step 4/4

    • avocado
    • cherry tomatoes
    • cucumber
    • sunflower seeds for serving
    • balsamic glaze for serving
    • cutting board
    • knife

    Halve, pit and dice avocado. Quarter cherry tomatoes and cut cucumber into sticks. Serve cooked rice, stir-fried and fresh vegetables on a plate. Sprinkle sunflower seeds and drizzle some balsamic glaze on top. Enjoy!